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Ingredients

300g beef rump steak, cut into thin strips
1 teaspoon five-spice powder
2 teaspoons cornflour
150g rice noodles
2 tablespoons peanut oil
1 lemongrass stem (white part only), thinly sliced
2 garlic cloves, crushed
2 tablespoons grated ginger
6 shallots (spring onions), sliced on the diagonal
1 leek, cut into thin strips
1 carrot, cut into thin strips
2 tablespoons tamari sauce*
3 tablespoons shaohsing rice wine*
1/4 cup (60ml) Massel beef stock or water

Method

Step 1 Place steak, spice and cornflour in a bowl and toss well. Soak noodles in a bowl of boiling water for 2 minutes, drain well, then set aside. Place a wok over high heat and add half the peanut oil. When it's smoking, add steak and stir-fry quickly for 1 minute. Remove.
Step 2 Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined.

Beef stir fry with rice noodles

How to make Beef stir fry with rice noodles

Ingredients

Method